Grilled Lamb Skewers with Roasted Poblano and Garlic Sauce
Rated 5.0 stars by 1 users
Author:
Chef
Servings
2
Prep Time
15 minutes
Cook Time
15 minutes
This is such a fun and tasty recipe!
Ingredients
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10 oz lamb, cut into bite-sized pieces
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2 tablespoons olive oil
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1 teaspoon ground cumin
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1 teaspoon paprika
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Salt and pepper, to taste
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Skewers (soaked in water if using wooden ones)
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1 medium zucchini, sliced
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1 red bell pepper, sliced
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1 small onion, sliced
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1 tablespoon olive oil
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Salt and pepper, to taste
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1 cup white rice
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2 cups water or broth
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1 pouch Le Sauce & Co. Roasted Poblano and Garlic Gourmet Sauce
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Lime wedges
For the Lamb Skewers:
For the Vegetables:
For the Rice:
For Serving:
Directions
In a pot, combine the rice, water (or broth), and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked. Remove from heat and let it sit covered.
While the rice is cooking, in a bowl, mix the lamb pieces with olive oil, cumin, paprika, salt, and pepper. Let it marinate while you prepare the vegetables.
Preheat a grill or grill pan over medium-high heat. Toss the zucchini, bell pepper, and onion with olive oil, salt, and pepper.
Grill the vegetables for about 3-4 minutes on each side until tender and charred. Remove from the grill and set aside.
Thread the marinated lamb onto the skewers. Grill the skewers for about 3-4 minutes on each side or until cooked to your desired doneness.
On each plate, serve a portion of rice topped with grilled vegetables. Add the grilled lamb skewers on top and drizzle with Le Sauce Roasted Poblano and Garlic Gourmet Sauce.
Garnish with lime wedges for squeezing over the dish.
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